Directions

• Preheat the oven to 325°F. • In a blender or food processor, purée the tofu and pumpkin until smooth. Add the nondairy cream cheese, the sugar, spices, and vanilla. Blend well. • Pour into custard cups. • Bake at 325°F for 50 minutes, or until firmly set. • Turn off the oven, leaving the custards inside for another hour. Remove and let cool to room temperature. Refrigerate overnight. Serve chilled.